Dreaming of warmer weather? Us too – this Fish Burger has us thinking of dining outside on a warm spring evening. Made with local seafood and topped with homemade tartar sauce and coleslaw, this dish is a perfect blend of fresh flavours and a great way to celebrate Seafood Month. Pair it with a local beer and the company of great friends. Cheers!
|16-20 oz||white fish (haddock or halibut)|
|2 tbsp||kosher salt|
|1 cup||vegetable oil|
|1 cup||purple cabbage, shredded|
|1/2 cup||cabbage, shredded|
|1||large green apple, shredded or made into match sticks|
|1/2||small white onion, cut very thin and roughly chopped|
|1/4 cup||apple cider vinegar|
|1 tbsp||neutral oil or vegetable oil|
|fresh ground pepper|
For Tartar Sauce
|1/4 cup||chopped gherkin pickles|
|1 tbsp||sweet relish|
|1 tbsp||fresh parsley, chopped|
For Tartar Sauce:
- Mix all ingredients in a small bowl. Place tartar sauce in a resealable container, set aside to refrigerate.
- In a large bowl mix cabbage, purple cabbage, apple and onion. In a small bowl whisk together lemon, apple cider vinegar, oil, sugar, salt and pepper.
- Pour the liquid over the vegetables and toss, set aside.
- Cut the fish into segments that will fit more easily on a burger bun. In a flat bottom sheet pan or casserole, mix salt and flour, and dredge the fish in a thin coating of flour on all sides.
- Toast the buns in the oven on a low broil for a few minutes, or until golden.
- Heat vegetable oil in a 9-inch frying pan on high heat. Do only a few pieces of fish at a time. Once the fish is put in the pan the oil should bubble and you’ll hear the frying if the oil is hot enough once the fish. Let the fish get golden and crispy, flip once. Remove and set on paper towel. Repeat to all the pieces of fish.
- Spread tartar sauce on the top and bottom of each bun, and add a small pile of coleslaw. Place a pice of fish or two in each. Enjoy.
Local Source Guide:
Recipe and Photography Provided By: Jessica Emin, @eatwithjessie